What was your ONE item that was SO hard for you to give up? Cheese? Well….. for me it was BUTTER. Vegan butter of course, otherwise known as margarine, or simply put….. a big rectangular stick of FAT.
But THIS! This VEGAN CORN BUTTER….. Folks, this is a GAME CHANGER!!!
Ok – so obviously it’s NOT butter, it’s corn.
But it looks like butter.
And it spreads like butter.
And it’s creamy like butter.
And with just a few spices…..it almost tastes like butter.
Well…. not exactly like butter, but GOOD nonetheless, and if it satisfies a CRAVING for something to spread on that biscuit or roll?
And it’s completely fat-free?
Winner, winner, vegan dinner!
I wish I could take credit for this ingenious recipe but I can’t. So special thanks to Mary McDougall for posting her original recipe back in the October 2006 McDougall Newsletter. Her original recipe calls for Corn Meal, so I also want to thank Vicki over at 100% Pure McDougall for the suggestion to use whole corn.
The recipe is super simple, super fast, and it tastes really good.
And believe me, my wife absolutely HATES corn…but she loves this recipe, so even if you’re not a huge corn fan, I really think you’re going to like this recipe too.
Vegan Corn Butter
Vegan Corn Butter | Brand New Vegan
I used (2) 15oz cans of Del Monte Sweet Corn – No Salt Added. Drain all the liquid from the cans and then plop the corn directly into your blender. Add 1 Tbs water, 1 Tbs Lemon Juice, 1/2 tsp salt, and 1/4 tsp garlic powder.
UPDATE: SO many people have suggested using FROZEN corn, I said I would update the recipe. SO ….if you want to go the FROZEN route, use one 16oz bag of Frozen Corn (thawed) instead of the canned. You may need to add another tablespoon of water (or two) in order to blend it.
Blend on high until smooth and creamy.
Scape corn into a small pan and simmer on low heat until it’s bubbly and it slightly thickens. Now, find something to spread it on and go to town, because it’s CORN, not fat.
How’s that for easy?
Feel free to adjust the seasoning to your own personal taste. I’ve also been told that it DOES taste good on corn on the cob too, plus it allows whatever spices you like to use to stick to the corn.
GAME CHANGER…..what did I tell you?
Enjoy!
This Vegan Corn Butter changes EVERYTHING! Same creamy texture as butter, but without any of the fat! Perfect for that morning toast or muffin.
- 2 cans Sweet Corn, no salt added 15oz
- OR...16 oz bag Frozen Corn (thawed)
- 1-2 Tbs Water
- 1 Tbs Lemon Juice
- 1/2 tsp Salt
- 1/4 tsp Garlic Powder
- OR..1-2 cloves Freshly Minced Garlic (for garlic butter)
-
Drain liquid from cans of corn and add the drained corn directly to your blender. If using frozen, add the thawed bag of corn instead.
-
Add remaining ingredients and blend until smooth and creamy. If using frozen you may need to add an additional tablespoon of water. For more of a 'garlic butter' taste, add 1-2 cloves of freshly minced garlic instead of the powder.
-
Scrape into pan and simmer on low heat until slightly thickened.
david h
So how long do you think it will keep for in the refrigerator?
Chuck Underwood
Don’t know….. I’d say no more than a week for sure….
david h
One week is my guess too, but being cooked it is probably safe until it starts growing a beard like jam or jelly.
Melanie
Looks great! I”ll have to give it a go tonight. I have Mary’s cornmeal recipe on my to do list – I’ll try yours first!
Chuck Underwood
I’m interested in the comparison. Please let me know which one you like better!
Ann Blanchard
I made the cornmeal version months ago and threw it out. Blecccch! I just made your version using frozen corn. Put it into my Vitamix until it was powdered, then put it in a pan and cooked it for a bit. Added maple syrup to half and will add garlic powder to the other half. Just ate some of the sweet version on raisin toast. It’s wonderful! So sweet and tasty. Thanks, Chuck!
Scottie Marie
I love this corn butter so yummy! And thank you for the great idea about putting it on rainsin toast! I’ve been eating mine dry lol😍
Barbara Spencer Frohne
Has anyone tried it with frozen corn instead of canned corn?
Chuck Underwood
I’m sure frozen corn would work just fine – just make sure it’s thawed, and you may need to add more water to get a smooth consistency…… If you do …any excess water will simply evaporate as you simmer it.
Geoffrey Levens
See my post above–I did not cook frozen corn before and in my haste “forgot” to simmer after blending. I love the flavor and the creamy texture both
Elizabeth Knight
made it just now with one bag of frozen corn and it worked great. cooked the corn first for about 10 min on the stovetop, then vitamixed all and cooked in a pan for only about 5 min. the texture is great, but the taste is not butter – don’t expect butter – expect a luscious, rich creamy spread! I had to try it on toast even though it’s’ the middle of the afternoon and it really satisfies that need for a tasty creamy spread. I’m going to try it on toast with marmalade next!
Geoffrey Levens
I just did same without cooking it at all. I figured the bag was 10 oz so I cut the other ingredients by 1/3. Turned out to need a lot more water but otherwise quite wonderful. (I just added water a little at a time until it blended smoothly)
Trish
I just made it with frozen corn. I haven’t tried it any other way so I don’t have anything to compare it with. It is a bit on the sweet side, so not really like butter for me. I’m going to add garlic to half and see how I like that.
Is it supposed to get thick after cooking? It’s sort of like apple sauce consistency.
Geoffrey Levens
I would not say this is a direct match for butter but it is excellent! Just made some using frozen corn and eating it on slice of toast. I am well pleased; both flavor and texture are wonderful.
Geoffrey Levens
I liked this so much, and since you had not gotten around to it, I linked it in a post on Dr McDougall’s site. Seems to be a hit! 🙂
Sheri
This is great! Thank you, Chuck!
CruznV
I miss butter, But I can’t tolerate it since having my Gallbladder removed. But this might satisfy my craving, I’m going to add a little butter flavouring too.. 🙂
patcee14
That’s odd. I couldn’t tolerate it before my gall bladder was removed, but could after!
Beverly
She said after her gallbladder was removed.. 😊
Jacqui P
Great idea, Chuck! Frozen corn tastes sweeter to me than canned. Definitely a game changer!
ska4me
Being that it’s summer, is it possible to make this with fresh corn?
Chuck Underwood
Yes, although I have in idea how many ears it would take to equal 2 cans or a frozen bag of corn. You may have to experiment some.
ska4me
I have sites I refer to for equivalents between fresh/frozen/canned, but I just wondered if your use of frozen and canned was due to texture. Thank you!
Midge
Care to share the site for equivalents of fresh/frozen/canned?
Purvi Shah
When using fresh corn on the cob, do I need to cook it first? Ty!
Chuck Underwood
Yes – I would soften it first for sure
Jessica Sorenson
It’s not butter, but it’s good. I’ll make it again.
Marie La Rue
Is there any butter flavors you can add to this out there?
Hannah Skiles
I made a version of this that had lecithin added. The texture and flavor were buttery.
mothersson2002
Could fresh from the garden corn be used? And if so, Do you have an is how much would be equivlent?
Michelle Feller
I understand that if I want garlic butter I need to add the fresh minced garlic. But for regular corn butter do I add the garlic powder in the recipe?
Pat Stalcup
I love corn so much, I often steam off 4 or 5 ears of corn and snack on it plain. I can’t wait to try the corn butter, I also make a corn gravy once in a while.
Deitra Jones
Pat, you can’t just drop ‘corn gravy’ without telling the rest of us how to make it, lol! 😉
Pat Stalcup
Sorry about that lol.. it’s basically just the water stock from boiling ears of corn that I have reduced to about 1 1/2 cups or so of liquids (I usually make a huge pot of corn so there is lots of corn flavor) then I cut the corn off the cobs of two ears of corn with a sharp knife only cutting about halfway through the corn kernels, then I go back and scrape off the rest so the corn pieces are all small, and I get the extra juices from the cobs too. Then I Let simmer a few minutes and add corn starch until I get a desired consistency. I quite like it. I got the idea from when I was a kid I loved mixing creamed corn in my mashed potatoes. This is very similar in taste to cream style corn. Hope you enjoy it 🙂
Pat Stalcup
Now I’m imagining a meal consisting of: mashed potatoes and corn gravy, corn on the cob, and biscuits with corn butter! OH, MY! lol
Brent
my thoughts exactly.
grits + cornbutter
cornbread + cornbutter
corn is either the base, or the topping for everything … or both.
Makes for a corny meal. But it seems like it deserves a taste test at least.
Sadie
A Mary’s Mimi using corn as the starch!
Mike Passeri
I drizzle in a little EV olive oil while blending. Makes it smoother and creamier. Was a big hit with the Veggies in my family.
Vicki
I wonder how the addition of a sprinkle of Butter Buds would work with this recipe?
Dot
Try adding a dash of apple cider vinegar and small amount of nutritional yeast…….. I found this excellent when making ”butter” with olive oil and coconut oil – dash of turmeric gives a yellow color.
Dee
Hope to try the recipe tomorrow after i purchase the corn and lemon. Just wanted to say that eating corn on the cob raw without cooking, or adding butter or salt is sooo delicious! I never heard of doing that until i was 59 years old. Now 64 and loving it as a new oil-free vegan!
Jodi
Any idea of the nutritional content ?
MarthaLA
check the nutrition facts label on can or bag. You’re adding only a little lemon, water and garlic, all good things, but so little that it hardly changes the nutrition (mostly the garlic).
Tammi
Hi – can the finished corn butter be frozen?
Chuck Underwood
Yes
Polly
Just wondering if anyone has tried this on popcorn?
MarthaLA
Prolly make for somewhat soggy popcorn due to its water-lemon juice content..
Lisa Silver
Add cinnamon and a touch of Stevia instead of garlic and BAM…goes great on oatmeal muffins!
Lonna
Vitamix came yesterday and this will be in its maiden voyage!
Vanessa
YUMMY!!!!! Definitely hits the spot!
Lee Rhodes
Game changer for bread…and potato slices/wedges/baked etc! finally made it and word is awesome!!! my husband is so averse to corn in dishes (except on the cob) says “too sweet’ i was nervous to make….but i made as written with adding onion powder and fresh cilantro….love all BNV recipes i’ve tried so far…carrot dogs for sure too….OH..carrot dogs with corn butter??? thanks Chuck!
Paula Vicker
I just made this and think it’s good. So good in fact I’m eating as a dip for veggies. Added nutritional yeast and some sricha…yum! Thanks Chuck!
Carol D. Hunt
I made it yesterday with WFM organic non-GMO frozen corn. It turned out great. Will try it with nutritional yeast next and then maple syrup… I might try adding herbs de Provence next. So many possibilities.
Deb VeVe Miller
I just made this using white hominy and it turned out really well! I mixed hominy, garlic powder, lemon juice and nutritional yeast. Yum! I didn’t have canned or frozen corn on hand, but I look forward to trying those next! Thanks for a wonderfully creative idea.
Laura
Great Which did u like better?
Scottie Marie
I love this recipe! Thank you Chuck!
RENE
I tried this mostly to try and get my husband off plant based spreads (almond/avocado oil). He hated it. He said there is no way he could eat that every day I’m surprised so many people like it but I will not be making it again.
Natasha
Really tasty and easy recipe! I used canned no salt corn. It’s been so long since I’ve had butter, so I’m not comparing it to that. It’s a nice creamy, slightly sweet spread. I’m eating it on my corn Mary’s Mini. Thanks for the great recipe.
Laura J
Your recipe looks fantastic – I really love your stuff Unfortunately, I’m allergic to corn, but just so folks know this works with millet put through the Vita Mix too. Just add a bit more water until it’s a consistency you like.
Amelia
Laura, would you mind telling me how you cook your millet? I tried cooking it for the first time and the recipes both said 2 cups of water to one cup of millet, but it was way too grainy and dry. I actually tried putting it in the vitamix and that made it creamy, but it was still off. Curious if you use a different water ratio and if you toast the millet first and just generally how you make it.
Myriam
I just got an idea for sauce hollandaise…
Katharina
I was wondering if anyone has tried adding a few cashews to help thicken it and make it a touch less sweet?
Rose
I found it much too sweet unfortunately
Tessa
Delicious! Thank you for this quick and easy butter recipe. I’ve been whole food plant based for around a year now and I missed butter – at least I thought I did, until I tried some and felt sick! Yuk.
But I’ve missed spreading something like butter on my toast/bun/flat bread etc.
Your recipe was so quick and easy and I only tweaked it a little.
I used
..16 oz bag Frozen Corn (thawed)
2 Tbs Water
1 Tbs Lemon Juice
1/2 tsp Salt
1/4 tsp Garlic Powder
1 Tbs Nutritional yeast
Yum
Tessa
P.s. and it was savoury, not sweet 👍💖
Lea
Just now trying your recipe, sounds perfect. I am wondering though, would it work with the oil since I don’t do oil.
Dianna
This is really tasty on a spoon!! I really enjoyed this !! It’s a good balance between savory and sweet. I was looking for something to put on my toast and this is great! It’s not butter, but since I am striving to live oil free: it’s a great alternative to fruit spreads when you are looking for something with richness and moisture to it to put on your morning toast or on a hunk of good bread with a bowl of soup. I did not use the garlic or onion since I was looking for something with a neutral taste. I used frozen corn, measuring out 3 cups of it and heating a bit in the microwave before blending. I did not need to use more than the 2 TBS of water in the recipe. I simmered it 8 minutes, and had to stir pretty often to keep from sticking, and it thickened nicely to a spread consistency. I will be using this up over the next few days.
Jodi
Made it with frozen corn. Coked after like directions. Did not cook before. It tastes great. I love it. Simple easy and great on warm bread.
Linda W
This looks so good, I bought some fresh corn and ate it. It was wonderful, especially since it is in season now. Next, Ill have to try making corn butter.
Shirley
Please clarify in your bog that this recipe is not fat free. Corn does contain fat. This recipe is low fat for sure and delicious but roughly a serving is going to have a gram of fat.
Cindy C
We came home from a trip and found that one variety of corn in our garden got a little over mature, losing it’s supersweet taste and becoming starchy. I just finished making this recipe with some of that fresh corn and it turned out amazing! At least it is when it is hot! I’m hoping it tastes just as good when it’s cold. I assume it is eaten cold, true?
Chuck Underwood
I like it either way
Denee Rae
Just checking, this uses the whole corn kernel and not just the milk/juice strained from pulverized corn, yes? Because I saw a recipe that used strained corn juice to reduce to a butter equivalent but I really don’t want to waste the actual corn if I don’t have to.
Chuck Underwood
Yes – the whole kernel.
Eve
I did not simmer/cook, EXCELLENT Flavor & feel. Just made sweet potatoes chunks on instant pot, will top with black beans, salsa, cilantro and THIS …. YUMMMMM.
Amal
Does it have a strong corn taste?
Corinne
Holy *insert expletive here* this was amazing! I’ve been WFPB for a few months now and just assumed butter was something I would go without, but this was a game changer! I feel like I eat way too much fat because I love creamy sauces made from things like cashews or avocado, but this is perfect because it adds that same creamy consistency without the fat. It was so yummy, I shameless licked my blender clean🤣 I didn’t even bother hearing it up because I’m lazy, but it doesn’t seem like you need to! I plan on using this as a sauce for literally any veggie😊